Extrusion And Sensory Evaluation Of Extruded Snacks Made From The Blends Of Cocoyam (Xanthosoma Sagittifoliuni), Soybean (Glycinemax) And Tigernut (Cyperus Esculenta):- Chinaka Anastasia N
ABSTRACT
Quality
properties of extruded strips from cocoyam, soybean and tiger nut flour blends
were investigated. Strips were produced from different blends of cocoyam,
soybean and tiger nut flour (100:0:0, 70:20:10, 65:25:10, 50:40:10 and
55:35:10). Strips produced from 100% cocoyam flour served as a reference
sample. The proximate composition, mineral content and sensory properties of
the strips were evaluated using standard analytical methods. Data obtained were
statistically analysed using Statistical Product of Service Solution version
23.0. The proximate composition of the strips showed that moisture ranged from
5.12 to 5.85 %, crude protein ranged from 4.86 to 17.52 %, crude fibre ranged
from 1.68 to 2.98 %, fat ranged 3.37 to 11.12 %, ash ranged 1.49 to 2.88 %
whereas carbohydrate ranged from 59.67 to 83.48 %. Results of mineral content
revealed that the strips had calcium (21.17 to 56.12 mg/lOOg), sodium (10.62 to
100.23 mg/lOOg), magnesium (34.11 to 48.35 mg/lOOg), phosphorus (16.84 to 31.35
mg/lOOg), potassium (218.37 to 276.43 mg/lOOg), iron (2.17 to 2.83 mg/lOOg) and
zinc (2.91 to 3.31 mg/lOOg). The sensory properties ofthe strips showed that
there was significant differences (P<0.05) between the panelists rating for
appearance, taste, crispness, flavour and general acceptability with sample
CST1 (Extruded strips made from 100 % cocoyam) having the highest rating for
appearance, taste, flavour and general acceptability while sample CST4 (Extruded
strips made from 50 % cocoyam, 40 % soybean and 10 % tigernut) had the highest
mean score for crispness. The mean score for sensory evaluation of the strips
transcends 5.00 thus, implying that the strips samples were all preferred by
the panelists.
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CHINAKA, N (2024). Extrusion And Sensory Evaluation Of Extruded Snacks Made From The Blends Of Cocoyam (Xanthosoma Sagittifoliuni), Soybean (Glycinemax) And Tigernut (Cyperus Esculenta):- Chinaka Anastasia N. Repository.mouau.edu.ng: Retrieved Dec 04, 2024, from https://repository.mouau.edu.ng/work/view/extrusion-and-sensory-evaluation-of-extruded-snacks-made-from-the-blends-of-cocoyam-xanthosoma-sagittifoliuni-soybean-glycinemax-and-tigernut-cyperus-esculenta-chinaka-anastasia-n-7-2
NNENNA, CHINAKA. "Extrusion And Sensory Evaluation Of Extruded Snacks Made From The Blends Of Cocoyam (Xanthosoma Sagittifoliuni), Soybean (Glycinemax) And Tigernut (Cyperus Esculenta):- Chinaka Anastasia N" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 27 Nov. 2024, https://repository.mouau.edu.ng/work/view/extrusion-and-sensory-evaluation-of-extruded-snacks-made-from-the-blends-of-cocoyam-xanthosoma-sagittifoliuni-soybean-glycinemax-and-tigernut-cyperus-esculenta-chinaka-anastasia-n-7-2. Accessed 04 Dec. 2024.
NNENNA, CHINAKA. "Extrusion And Sensory Evaluation Of Extruded Snacks Made From The Blends Of Cocoyam (Xanthosoma Sagittifoliuni), Soybean (Glycinemax) And Tigernut (Cyperus Esculenta):- Chinaka Anastasia N". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 27 Nov. 2024. Web. 04 Dec. 2024. < https://repository.mouau.edu.ng/work/view/extrusion-and-sensory-evaluation-of-extruded-snacks-made-from-the-blends-of-cocoyam-xanthosoma-sagittifoliuni-soybean-glycinemax-and-tigernut-cyperus-esculenta-chinaka-anastasia-n-7-2 >.
NNENNA, CHINAKA. "Extrusion And Sensory Evaluation Of Extruded Snacks Made From The Blends Of Cocoyam (Xanthosoma Sagittifoliuni), Soybean (Glycinemax) And Tigernut (Cyperus Esculenta):- Chinaka Anastasia N" Repository.mouau.edu.ng (2024). Accessed 04 Dec. 2024. https://repository.mouau.edu.ng/work/view/extrusion-and-sensory-evaluation-of-extruded-snacks-made-from-the-blends-of-cocoyam-xanthosoma-sagittifoliuni-soybean-glycinemax-and-tigernut-cyperus-esculenta-chinaka-anastasia-n-7-2